Ingredients
Chili Ingredients
- 4 cups chicken broth
- 2 cans Great Northern beans, drained and rinsed
- 16 oz jar salsa verde (green salsa)
- 1 tsp cumin
- 2 cups rotisserie chicken, shredded (or canned chicken)
- 2 cloves garlic, minced (fresh or jarred)
- 1 cup cream or half and half
Toppings (Optional)
- Tortilla chips
- Diced avocado
- Shredded cheddar cheese
- Sour cream
Instructions
- Combine ingredients: In a stock pot over medium-high heat, add the chicken broth, Great Northern beans, salsa verde, cumin, shredded chicken, and minced garlic. Stir occasionally to combine the flavors.
- Bring to a boil and simmer: Once the mixture comes to a boil, reduce the heat to low and let it simmer for 15 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld well.
- Add cream: Turn off the heat and stir in the cream or half and half to add a rich, velvety texture to the chili.
- Serve and garnish: Serve the chili hot, either plain or topped with your choice of optional toppings such as sour cream, shredded cheddar cheese, tortilla chips, and diced avocado for added flavor and texture.
Notes
- You can substitute canned chicken with shredded rotisserie chicken for convenience and added flavor.
- Adjust the amount of cumin and salsa verde to suit your taste preference for spice and tanginess.
- For a lighter option, use half and half instead of cream or substitute with milk.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This chili pairs well with warm corn bread or a crisp green salad for a full meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
